Using large green logs, you can expect the pit to hold cooking temperatures for about 12 hours.
If you cook every day, plan on about one and a half cords of wood per month.
Any nut-bearing hardwood. The most popular woods are hickory, oak, and mesquite.
Absolutely! You can also install it outside, but it needs to be protected from the elements.
With proper care, basically forever…we have units built in the 1960’s that are still producing great barbecue.
There is simply no doubt that cooking with 100 % wood is superior to cooking with a gas/wood combination. Gas changes the taste of barbecue.
Oylers typically ship on flatbed truck/trailers and are offloaded with a forklift or crane. Little Red Smokehouses and Smoke-Masters usually ship in enclosed tractor/trailers and can be offloaded with a liftgate delivery or a forklift.
Yes, for the temperature controls and rotisserie.